Tahini Roasted Carrot Chickpea Bowl

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Slice the carrots into 1/2-inch rounds. Pat the chickpeas dry with a clean towel — this is key for crispiness.

In a large bowl, toss the carrots and chickpeas with olive oil, minced garlic, paprika, smoked paprika, cumin, salt, and black pepper until evenly coated.

Spread in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until the carrots are caramelized and the chickpeas are golden and slightly crispy.

While the vegetables roast, add the rinsed quinoa and water to a saucepan. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt.

Add water tablespoon by tablespoon, whisking constantly, until you reach a smooth, pourable consistency.

Taste and adjust lemon or salt as needed.

Divide the quinoa among 4 bowls. Add a handful of spinach to each.

Top with the roasted carrots and chickpeas.

Drizzle generously with the creamy tahini dressing.

Finish with fresh parsley and a sprinkle of sesame seeds. Serve immediately.